Braised Chicken Thighs (Dutch Oven)

Cooked chicken thighs in a mint Dutch oven.

5 from 1 vote

Braised Chicken Thighs (Dutch Oven)

Braise chicken thighs in the Dutch oven with chicken broth, garlic, and herbs, to create guaranteed flavorsome and juicy meat, every time. Perfect for meal prep!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 209kcal

Author: Caro Jensen

Ingredients

2 tbsp olive oil
2 lb chicken thighs boneless and skinless
1/2 tsp salt
1/4 tsp ground black pepper
2 garlic cloves minced
1/4 cup white wine
3/4 cup chicken stock
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp dried oregano

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs in two batches on both sides until golden brown, about 2-3 minutes per side. Remove from the Dutch oven and set aside.
2 tbsp olive oil, 2 lb chicken thighs, 1/2 tsp salt, 1/4 tsp ground black pepper
Add minced garlic to the Dutch oven and cook for 1 minute until fragrant. Deglaze the bottom of the pan with white wine, scraping up any browned bits at the bottom of the Dutch oven.
2 garlic cloves, 1/4 cup white wine
Return the chicken thighs to the Dutch oven, nestling them into the sauce. Add Worcestershire sauce, dried thyme, and oregano for extra flavor. Pour chicken stock until the thighs are half-way submerged. Bring everything up to a simmer.
3/4 cup chicken stock, 1 tsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp dried oregano
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked through, remove the Dutch oven from the oven and let it rest for a few minutes before serving. Spoon the pan juices over the chicken thighs and serve.

Notes

Use a heavy bottom Dutch oven: A heavy-bottomed Dutch oven ensures even heat distribution and prevents burning.

Check internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.

Let it rest: Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute and keep the meat moist.

Keep the juices: The cooking juices make a great base for a rich and flavorsome chicken gravy. Simply strain the juices, add them back into tho the Dutch oven without the thighs and create a gravy by adding a roux of cornflour dissolved in a little liquid (1/4 tsp water, cooking juices, or extra chicken stock and 1 tbsp cornflour.).

Storage: Meal prep the chicken thighs ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or on the stovetop until warmed through before serving. Store any leftover chicken thighs in an airtight container or freezer bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Nutrition